Some functional properties of lupin proteins modified by lactic fermentation and extrusion

Lampart‐Szczapa, E.; Konieczny, P.; Nogala‐Kałucka, Małgorzata; Walczak, Sylwia; Kossowska, Izabela; Malinowska, Marlena

doi:10.1016/j.foodchem.2005.02.031

Cited by 53 publications

(49 citation statements)

References 18 publications

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“…This study confirmed that particularly the fermentation of blue lupine by pure LAB significantly improved the nutritive value of lupine eliminating the trypsin inhibitors and increasing the soluble protein content (Camacho et al, 1991;Dervas et al, 1999;Lampart-Szczapa et al, 2006). Furthermore, the heat inactivation of trypsin inhibitors and the heat denaturation of lupine globulins during bread baking make them more susceptible to proteolysis, thereby improving its bioavailability (Lokuruka, 2011).…”

Section: Samplessupporting

confidence: 71%

“…The main interest in lupine for foods is related to a high protein content of approximately 35-45% compared to soybean (Ruiz & Sotelo, 2001;Sujak et al, 2006). Lupine products are valued for their genetically modified organism (GMO)-free status, functional food properties, nutritional and health benefits and seem to be particularly promising as a source of an innovative food ingredient for the food industry in Europe (Lampart-Szczapa et al, 2006;Pedersen & Gylling, 2000). Foods based on lupine protein are gaining attention from consumers because of their possible role in the prevention of cardiovascular disease as well as in reduction of blood glucose and cholesterol levels (Hall et al, 2005;Sirtori et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

Bartkienė

Jākobsone

Juodeikienė

et al. 2013

International Journal of Food Sciences and Nutrition

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The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteolytic Lactobacillus sakei and Pediococcus pentosaceus 10 strains for lupine fermentation. Although the bread supplemented with lupine spontaneous sourdough had the lowest level of acrylamide (15.6 µg/kg d.w.), it had the malodorous flavour and was unacceptable to the consumers. The lactofermentation could increase the potential use of lupine as a food ingredient while reducing acrylamide formation and enriching bread with high quality proteins.

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Section: Samplessupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

Bartkienė

Jākobsone

Juodeikienė

et al. 2013

International Journal of Food Sciences and Nutrition

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“…The solubility of protein isolates provides important information about their possible technological applications [31]. According to Horax et al [32], the solubility of the protein at different pH values can serve as a useful indicator of the efficiency or performance of protein isolates in food and also of the degree of protein denaturation due to heat or chemical treatment.…”

Section: Solubility Of Proteinmentioning

confidence: 99%

Functional Properties of Lupinus angustifolius Seed Protein Isolates

Lara-Rivera

García-Alamilla

Lagunes-Gálvez

et al. 2017

Journal of Food Quality

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Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze-drying from six varieties of Lupinus angustifolius (Haags Blaue, Sonate, Probor, Borlu, Boregine, and Boruta) grown in Mexico were evaluated for functional properties: nitrogen solubility, water-holding capacity (WHC), oil holding capacity (OHC), emulsion activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), foam stability (FS), and gelling minimum concentration (GMC). The nitrogen solubility values, WHC, OHC, and FC did not show significant differences between the protein isolates. The solubility of the isolates was minimal at pH of 4.0 and 5.0 while the regions of maximum solubility were found at pH of 2.0 and 10.0. There were significant differences in EAI and ESI depending on the varieties used. The isolates of the Boregine and Borlu varieties showed the highest EAI with 29.3 and 28.3 m 2 g −1 , respectively, while the lowest index was recorded in the isolate obtained from the Sonate variety (24.6 m 2 g −1 ). Like solubility, these indices also increased at both extremes of pH evaluated; both properties were minimal in the isoelectric pH range (4.0 to 5.0).

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“…Germination, either alone or in combina- tion with heat-treatment, overcomes some disadvantages such as flavor, odor and trypsin inhibitors (Suberbie, Mendizábal, & Mendizábal, 1981), increases protein content and removes the non-digestible oligosaccharides and antinutritive factors (Dagnia, Petterson, Bell, & Flanagan, 1992). Hydrothermal cooking before water extraction improves foaming and emulsifying properties (Wang & Johnson, 2001) and thermal treatments of the grain (extrusion, microwave) cause changes of chemical composition and nutritive quality (Zilic, Bozovic, Savic, MladenovicDrinic, & Bekric, 2002) affecting the techno-functional properties (Lampart-Szczapa et al, 2006). Soaking seeds in water or in sodium salts (bicarbonate, chloride) solutions or treatment with carbohydrases reduces the amount of oligosaccharides (El-Adawy, Rahma, El-Bedawey, & Sobihah, 2000; Wanasundara & Shahidi, 1997), and improves the functional properties of proteins (El-Adawy et al, 2000;Inyang & Ekanem, 1996).…”

Section: Oilseed Processing Into Protein Productsmentioning

confidence: 99%